Grated Root Vegetables from Monday-to-Friday Cookbook by Michele Urvater
Stir-frying is a great quick method of cooking root vegetables that are traditionally baked and take forever to cook. Serve this medley with lamb, veal, pork, or poultry.
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Cooking tools:
- Grater
- Microplane
- Wok
- Skillet
- Stove
- Spatula
- Peeler
- Chef's knife
- Cutting board
- Citrus press
- Garlic press
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Pepper mill
Ingredients
- 2 white turnips
- 2 carrots
- Or 1½ pounds of any one of the above root vegetables
- 2 parsnips
- 2 tablespoons vegetable oil
- 2 cloves garlic
- ½ teaspoon fresh grated lemon or orange zest or ¼ teaspoon dried peel
- ¼ teaspoon ground ginger
- ½ teaspoon sugar
- ¼ cup lemon juice
- Salt
- freshly ground black pepper
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